Put the meat in a food processor along with a large pinch of salt and some pepper.,Process, along with a couple of tablespoons of cold water, until the mixture is finely ground and almost fluffy.,Mix in the onion by hand.,Lay a wrapper on a work surface, then place 1 to 2 teaspoons of the filling in the center of it; brush the edges of the wrapper with egg white, then pinch tightly to close.,If you have cut circles, form half-moons; if you have cut squares, form triangles.,______,Set on a lightly floured plate or wax paper.,(It is at this point that the pelmeni are traditionally frozen, and you can do so if you like, or refrigerate them for a day or so.),To boil the dumplings, melt the butter, set a large pot of water to boil, and preheat the oven to 200F.,Salt the water and boil the dumplings a few at a time until they rise to the surface.,A minute or two later, taste a bit of the dough to see whether it is tender.,As they finish, remove the dumplings with a slotted spoon and put them in an ovenproof bowl; drizzle them with some of the butter and put the bowl in the oven.,When the pelmeni are done, grind some fresh pepper over them, make sure they are coated evenly with butter, garnish with dill if you like, and serve hot.,Drain the cooked pelmeni and put them in a bowl filled with hot, rich broth, like chicken stock (page 160).,Omit the butter.,Garnish with fresh dill or parsley leaves and serve.